Dark Chocolate Torte

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Guys… this. Chocolate. Torte. Wow. Rich, fudgey and flourless, this will be the star of any dinner party. Impress your guests and make this cake with only 7 simple ingredients. One of which is sweet potato! And the heavy cream can easily be substituted, making this recipe dairy free.

Start by baking a medium sweet potato until it is tender, can be easily pealed and smashed into a purée. Next, make your chocolate ganache. You might be wondering how you do that, but chocolate ganache is so easy to make. Warm your heavy cream over low heat, and pour it over chocolate chips. Whisk until silky and smooth. You can substitute heavy cream with full fat canned coconut milk, if you are looking for a dairy free recipe.

To your stand mixer, add the sweet potato, eggs, maple syrup, salt and nut butter, and blend until smooth. Once that is mixed, add the ganache and mix until the batter is silky smooth.

Preheat the oven to 350 degrees. Pour the batter into a sprayed, 8 inch cake tin, and bake for 40 minutes, or until the center is solidified. Use a tooth pick to poke the center and make sure it comes out clean. Let it cool for at least 2 hours before cutting it. It’s even better when it’s refrigerated.

Dark Chocolate Torte

Fudgey, dark chocolate torte made with sweet potatoes
Prep Time 20 minutes
Cook Time 40 minutes
Cooling Time 2 hours
Course Dessert
Cuisine American
Servings 8
Calories 400 kcal


  • 1 Stand mixer or hand mixer
  • 1 Mixing bowl
  • 1 Small sauce pan
  • 1 Medium glass bowl
  • 1 8 inch cake tin
  • Measuring Cups and Spoons


  • 1 Medium sweet potato baked, about 1.5 cups
  • 1/2 Cup nut butter of your choice I used cashew butter
  • 5 Tbsp maple syrup
  • 1.5 Cups heavy cream can sub canned full fat coconut milk
  • 1.5 Cups dark chocolate chips
  • 3 eggs
  • 1/2 Tsp salt
  • cocoa powder for garnish


  • Bake sweet potato at 400 degrees for about an hour, until soft and the skin peels off easily. Let cool.
    To your stand mixing bowl, add peel sweet potato, maple syrup, eggs, salt and nut butter and mix until smooth.
    In a small sauce pan, warm heavy cream over low heat.
    Put chocolate chips in a glass bowl and pour warm cream over the top. Whisk until smooth. This is your chocolate ganache. Let cool slightly before mixing into the sweet potato mixture to ensure it doesn’t cook the eggs. Mix everything together until smooth and well combined.
    Spray your cake tin with non-stick cooking spray and pour cake batter into it. Bake at 350 degrees for 40 minutes, or until a toothpick comes out of the center clean.
    Let cool for at least two hours. It is even better if you let it cool for 2 hours, then put it in the refrigerator to get nice and cold. Remove from cake tin and garnish with cocoa powder and chocolate shavings. Serve with whipped cream or ice cream, whichever you prefer.
Keyword Dark Chocolate, sweet potato, Torte

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